Philly Cheesesteak Egg Roll Recipe
These Philly Cheesesteak Egg Rolls are a delicious fusion appetizer combining the classic flavors of a Philly cheesesteak with the crispy texture of an egg roll. Filled with sautéed rib-eye steak, green bell peppers, onions, and melted provolone cheese, these egg rolls are deep-fried to golden perfection and make a perfect party snack or appetizer when served with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Vegetables
- 1 green bell pepper, chopped
- ½ cup onion, chopped
Meat and Cheese
- 1 pound boneless rib-eye steak, sliced or chopped
- 6 slices provolone cheese
Other Ingredients
- 1 ½ tablespoons butter, divided
- Salt, to taste
- Black pepper, to taste
- 12 egg roll wrappers
- Oil for deep frying (vegetable or canola oil recommended)
- Optional: Ranch dressing for dipping
Instructions
- Prepare Vegetables: Heat half of the butter (about ¾ tablespoon) in a large pan over medium flame. Add the chopped green bell pepper and onion to the melted butter. Cook for 3 to 4 minutes until softened. Remove the cooked vegetables and place them on a plate; cover to keep warm.
- Cook Steak: In the same pan, melt the remaining butter. Add the sliced rib-eye steak to the pan. Season with salt and black pepper to taste. Cook the steak for 3 to 4 minutes until the meat turns brown and is cooked through.
- Combine Filling: Return the cooked vegetables to the pan with the steak and mix well to combine all the ingredients evenly.
- Assemble Egg Rolls: Unfold the egg roll wrappers carefully. In the center of each wrapper, place half a slice of provolone cheese followed by 2 to 3 tablespoons of the steak and vegetable filling. Fold the wrappers according to package directions, using water to moisten and seal the edges to prevent any filling from leaking during frying.
- Heat Oil: In a deep frying pan or pot, heat enough oil to submerge the egg rolls over medium-high heat until it reaches about 350°F (175°C).
- Fry Egg Rolls: Fry 3 to 4 egg rolls at a time, turning occasionally for even browning. Fry for 3 to 5 minutes or until the egg rolls are golden brown and crispy.
- Drain and Serve: Remove the fried egg rolls from the oil and place them on paper towels to drain excess oil. Serve hot with ranch dressing or your favorite dipping sauce.
Notes
- Ensure the oil is hot enough before frying to avoid soggy egg rolls.
- You can substitute rib-eye with sirloin or flank steak for a leaner option.
- For a spicier twist, add a dash of hot sauce or red pepper flakes to the filling.
- Make sure not to overfill the egg roll wrappers to prevent tearing during frying.
- Use a thermometer to monitor oil temperature for consistent frying results.
Keywords: Philly cheesesteak, egg rolls, appetizer, deep-fried, rib-eye steak, provolone cheese, party snack
Find it online: https://yumwithmia.com/philly-cheesesteak-egg-roll-recipe/
